also | brewe | Curlew | sugre & salt | with watere of the ryvere...."
It will be seen from this brief extract that Russell's larder was in no wise wanting for the gustatory entertainment of his lordship, his resources being yet more apparent in the chapter relative to the proper sauces for fish:
"Yowre sawces to make y shalle geue yow lerynge:
Mustard | is metest with alle maner salt herynge,
Salt fysche, salt Congur, samoun, with sparlynge,
Salt ele, salt makerelle, & also withe merlynge.
"Vynegur is good to salt purpose & torrentyne,
Salt sturgeon, salt swyrd-fysche savery & fyne.
Salt Thurlepolle, salt whale, is good with egre wyne,
Withe powdur put ther-on shalle cawse oon welle to dyne.